Finnish Oven Pancake - Quirky Cooking

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One Sunday morning recently, I woke up and decided to make pancakes for a special weekend breakfast… but I didn’t want to stand over the stove for ages, so I decided to make an oven pancake!

The Finnish Oven Pancake (Pannu Kakku) is a fluffy, souffle-textured pancake which is quick and easy to make, and SO delicious! I decided to tweak the traditional recipe and make a grain-free version, which worked beautifully. It’s soft and custardy and pairs beautifully with warm berry sauce and cream… yummm!

Gotta love a good no-fuss recipe – just blend up the ingredients, pour into a hot, buttered dish, bake 20 mins and breakfast is ready.

Cut into slices and serve with fresh or roasted fruit, or warm some berries on the stove like I did and serve with warm berries and cream! I also added a side of crispy bacon for the perfect Sunday Breakfast. 

Variations

• Nut Free: Swap almond meal for pepita meal.
• GAPS: Swap psyllium husk for milled chia seeds.
• Chocolate Pancake: Add 1/3 cup Dutch cocoa powder, and increase the honey to 1/3 cup. Sprinkle with dark chocolate chips, berries and sliced banana if desired!

Watch the How-To Video on Instagram

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Ingredients

3 Tbsp butter or coconut oil

2 cups (500ml) milk of choice

4 large eggs

1/4 cup (80g) honey

1/2 tsp fine sea salt

1/4 tsp vanilla powder or 1 tsp vanilla extract/paste

1 cup blanched almond meal

1 Tbsp psyllium husk or milled chia seeds

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Instructions

1.  Preheat oven to 200C.

2. Place butter or coconut oil into a large, rectangular baking dish (38x26cm) and place into oven to melt the butter.

3. Blend all remaining ingredients in a blender or Thermomix on high speed for 30 seconds. (30 sec/speed 9 for Thermomix.)

4. Take dish out of oven and swirl butter or oil to coat base evenly. Pour batter into the hot dish.

5. Place dish into oven and bake for 20 minutes, or until a knife inserted in the centre of the pancake comes out clean.

6. Serve with your choice of fresh or roasted fruit, berries warmed on the stovetop with a little cinnamon and coconut sugar or honey, and cream or coconut cream!

Notes

• Swap almond meal for pepita meal for a nut-free version.
• Swap psyllium husk for milled chia seeds for a GAPS version.
• Make a chocolate version by adding 1/3 cup Dutch cocoa powder, and increasing the honey to 1/3 cup. Sprinkle with dark chocolate chips, berries and sliced banana if desired!

QuirkyJo

{Podcast} Creating Healthy Habits {Podcast} “Work Smarter, Not Harder!” with David Westbrook

17 thoughts on “Finnish Oven Pancake”

1. Anita Ferrari says:

   It sounds super! I don’t have blanched almonds, could I use normal almonds instead? Thanks

   04/04/2022 at 10:49 pm Reply
   • QuirkyJo says:

     Yep! You can, however blanched almonds does make it smoother and more ‘flour like’.

     12/04/2022 at 10:17 am Reply
   • Nichole says:

     Hi. How can I reduce to just make for one(sorry I can’t see how many this makes)

     12/11/2023 at 11:27 am Reply
     • QuirkyJo says:

       Here’s the measurements for one serving! 3/4 tablespoon butter or coconut oil 1/2 cup (125ml) milk of choice 1 large egg 1 tablespoon honey 1/8 teaspoon fine sea salt a pinch (about 1/16 teaspoon) of vanilla powder or 1/4 teaspoon vanilla extract/paste 1/4 cup blanched almond meal 3/4 teaspoon psyllium husk or milled chia seeds

       14/11/2023 at 9:40 am Reply
2. Lynda says:

   Absolutely delicious and so easy! Thanks for another amazing, healthy recipe. I didn’t have vanilla so added a bit of vanilla protein powder, served with roasted blueberries and yogurt. Loved by all 🙂

   10/04/2022 at 8:55 am Reply
3. Nancy says:

   I requested this for my Mothers Day breakfast in bed. It was delicious. My husband said he grated apple in to the batter and then scattered wild blueberries on top before baking. Thanks for sharing your recipes Jo; have a lovely Mother’s Day!

   08/05/2022 at 2:07 pm Reply
   • QuirkyJo says:

     Sounds yummy! You’re very welcome! I hope you had a fabulous mothers day!

     10/05/2022 at 9:57 am Reply
4. Eilish says:

   I love this recipe so much. It’s my go to when I feel like something naughty but not naughty. It is so tasty and comforting. Love that I can pop it in the over quickly I don’t need to stand over it to cook it.

   20/05/2022 at 11:16 am Reply
   • QuirkyJo says:

     Yay! So glad you like it 🙂

     16/06/2022 at 7:50 am Reply
5. Kate says:

   Hi, I made this recipe this morning and it was like soup! What have I done wrong? Even after 40 mins in the oven there is a dripping wetness to it…. I really followed it to the letter…. I do keep the almond meal in the freezer could that be it?

   28/08/2022 at 4:39 pm Reply
   • QuirkyJo says:

     Maybe about the almond meal, have you checked your scales to check if they’re correct? Also was it blanched almond meal or whole? They act a bit different, have you watched the how-to video? That might be able to help 🙂 https://www.instagram.com/reel/CbCN5N4g2a3/

     30/08/2022 at 9:14 am Reply
6. Laura says:

   What would happen if I omit the chia or flax? Thank you!

   26/08/2023 at 4:02 pm Reply
   • QuirkyJo says:

     Hi Laura, it would be more like an egg custard and not very much like a pancake. The chia or flax holds the pancake together 🙂 Hope that helps!

     29/08/2023 at 7:57 am Reply
7. Leah says:

   Can this one be frozen?

   06/04/2024 at 8:30 am Reply
   • QuirkyJo says:

     I haven’t tried freezing it, maybe… but make sure it’s well-wrapped so it doesn’t get freezer burnt.

     06/05/2024 at 2:04 pm Reply
8. Jody says:

   Can you mix the ingrediants the night before and then bake?

   29/09/2024 at 3:54 pm Reply
   • QuirkyJo says:

     Yes, although I’d give it a quick whisk before pouring into the pan 🙂

     13/11/2024 at 10:50 am Reply

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